Ingredients for a happy morning

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Lord, please watch over Anastasija.


Eat this for breakfast:
Baked Blueberry & Peach Oatmeal Recipe
Ingredients

• 3 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 2  teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1-1/4 cups coconut milk
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 2 cups sliced fresh peaches
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the eggs, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
• Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve with additional milk if desired. Yield: 9 servings.

Receive this email:
Dear Madam,

Ministry sends you an information letter about adoptable girl for
REBISZ family.

Please find the information letter in the attachment of this mail.

Please pray that Arwyn's passport gets here ASAP! We're going to be traveling soon.

XO


 

In the oven.....COOKIES!

FLOURLESS PEANUT BUTTER KISS COOKIES

www.RecipeGirl.com

2 1/2 cups smooth (creamy) peanut butter
1 1/2 cups firmly packed light brown sugar
1 tsp. baking soda
2 large eggs
2 tsp. vanilla extract
sugar for rolling (*see tips below)
Hershey’s Chocolate Kisses, unwrapped

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment or nonstick baking liners. Make room in either freezer (preferred) or refrigerator for cookie sheets (*see step 4).

2. In a large bowl, use a hand mixer at medium speed to beat peanut butter, brown sugar and baking soda until well blended (about 1 minute). Add eggs and vanilla and mix on low speed until just blended.

3. Scoop out about 1 1/2 Tablespoon scoops and roll into 1 1/2-inch balls. Roll into sugar and place about 2 inches apart on cookie sheet.

4. Bake until cookies are puffed and crackled but still a little bit moist looking, 11 to 13 minutes. As soon as you remove the cookie sheet from the oven, press a chocolate kiss into the center of each cookie. Immediately place cookie sheet into the freezer (or refrigerator) to set the kisses (they’ll begin to melt a bit as soon as you place them on the cookie). Remove from chill as soon as kisses are set.

Yield: 3- 4 dozen

Source: Adapted from a peanut butter cookie recipe by Abby Dodge

Tips:
*For rolling sugar… I think it looks best if you use chunky sparkling sugar, but you can certainly use regular sugar too. If you’re making these as holiday cookies, roll them in red and green sugars for a more festive look!
*These cookies may be stored at room temperature in a covered container for up to a week. They may also be frozen and defrosted when you’re ready to eat them. They should be just fine in the freezer for a few weeks, as long as they’re stored in a sealed container.
*The texture of these is a little softer than the classic Kiss cookie recipe. These are great for a platter, but they wouldn’t package and mail very well.